Every meat friend can't resist the temptation of open cultivation, especially in winter, which can improve the ornamental season. At this time, with sufficient sunlight and temperature difference, it is easy for meat to show different colors. So a lot of friends put meat outside in winter, but the result is like beating the stone with an egg.
Let's make an analogy: in the morning, when the meat just woke up in the quilt, you directly dragged it out of the warm quilt and threw it out into the cold outdoor. You think that's to let it enjoy the sunshine, but it will also "catch cold". Even warm sunlight can't change the temperature from below to above. After the sun sets, you quickly put it from the cold outdoor to the warm indoor, so that it can experience the feeling of ice and fire twice a day. Do you think it can stand it? Don't say that small meat people can't stand it, even your big physique can't stand it
Therefore, if you want to show your health, you should step by step, and at the same time, you should do the preparation work before you show your health.
First of all, put the meat on the windowsill for curing, and then move it to the outside after it completely takes the basin.
If the outdoor must be sunny and free from wind, frost, rain and snow, or there will not be too much meat to bear their oppression.
Before you decide to raise it in the open air, you need to know whether the meat is suitable for growing in the sunshine in winter. If you encounter the meat that doesn't like the sunshine very much, you are not equivalent to sending it to the guillotine.
