Bones of leaf buns

Previously, you were presented with bone chords made of cans made from the city of Chongming, which are not only small but small because of modern industrial production, but very difficult to see in the naked eye. And today we are introduced to the bones made by the local farmers themselves, which are usually cut with a large knife, mixed with a mix of wine, peppers, peppers, ginger, garlic, salt, etc., and made by the farmers themselves, who certainly do not clean up the meat and see a lot of meat in it. The bones made from home are wrapped in winter leaves that are specific to the mountains without canned pickles, usually over three layers, then tied together with ropes and placed in a closed container in a cool place, where they can be eaten for about six months, and the bones are used to boil noodles, cook vegetables, cook soup, etc. Bones contain calcium and a variety of nutrients, which are often eaten, contribute to the healthy growth of children and treat, inter alia, cartilosis。