1、 Spring and autumn and winter type species

1. Cool down

The temperature is high in summer. If the meat of spring, autumn and winter types is kept in a high temperature environment for a long time, its root system will be muggy and easy to rot. At this time, you can put the meat on a small table and put a small fan next to it to reduce the temperature. If there is an air conditioner, you can move it indoors and blow the air conditioner. But be careful not to let it be blown directly by the air conditioner

2. Ventilation

Be sure to pay attention to ventilation in summer, otherwise it is easy to black rot water and recruit some scale insects. Usually open the window frequently, so that the meat can blow to the natural wind outside

3. Shade

If the meat is placed on the Nanyang terrace or the South windowsill, it needs to be shaded. You can buy a double-layer sunshade to block out most of the sun. It's best to move it indoors and put it in a well ventilated place with scattered light, so that it can spend the summer safely

2、 Summer type species

1. More sun

Summer type meat grows faster in summer. It's best to put it on Nanyang platform and get more sun. However, the temperature is too high at noon. It also needs to be shaded for two to three hours to prevent too strong light from burning its leaves

2. Water more

Water once every 3-5 days to keep the basin soil moist. Watering can be carried out in the morning and evening, not when the sun is poisonous at noon

3. Proper fertilization

A little fertilization can make it grow more vigorously. You can choose meaty slow-release fertilizer particles or leftover bones at home, crush them, dig a small hole at the edge of the basin and bury them