The practice of preserved mutton, mutton is chopped. If it is salted, the salt should be removed first, that is, the mutton slices should be soaked in light salt water for two hours. If it is salty, it should be soaked in water again until the salty taste is moderate. Stir-fry the soaked mutton in Jamlom oil until part of the skin is golden yellow, add water to boil, skim off the floating foam, and move to a soup pot or casserole. Put the freshly ground pepper and pepper into the soup bag and put it into the soup. Stir-fry the soaked dried peppers in Jamlom oil slowly, turn the peppers into deep red, and then add oil to the soup pot. Mutton stew for 7 minutes, white radish pieces rotten. Cook until the white radish becomes soft and the mutton becomes soft.