Spicy sauerkraut

The basic description of the calf is that the calf, i.e. the abdomen of the cow and the soft muscles close to the cow's ribs, refers to the meat mass with bands, meat, oil, which is a generic term. If you split it by part, the meat in many parts of the cow can be called oxen. Imports abroad are dominated by striped cattle ribs (also known as meat), debones taken from the ribs, with more skinny meat, less fat, and less spasm, suitable for red burning or stew. In addition, there is a small, oily, meat-rich, but irregularly shaped inner ridge, also known as the calf, which is the top red burn. Cows can also be a kind of cow, with a lot of meat, little oil and even thin meat. The calibrated post-disease veal is protein-rich, the amino acid composition is closer to human needs than pork, improves the body ' s resistance to disease, and is particularly appropriate for those who grow and develop after surgery, as well as for those who adjust after the disease, in terms of blood loss, tissue repair, etc. The warmth of the winter beef is a good addition to the season. 2. Beef for haemorrhagic feeding is used to supplement the abdomen, to nourish the stench, to quench the venom, to stop the thirst, and is suitable for consumption by people who are inverted to the aerobics, gas shorts, congested acids, chronic anaemia and dazzling faces. 3. Strong-bone veal can provide abdomen, and yellow veal can provide ablaze, abdominal and strong bones。