Kung Fu Dog Shock, which kind of kung fu is right for me?

I have. Can it solve your problem?

To put it simply, those with greater power can split bricks, but being able to break bricks does not clearly indicate how powerful it is. For example, if you can split bricks, and my power is above you, I can split bricks, but the effect we express is to break the bricks.

From a deeper point of view, if your friend's skills are only limited to Ming Jin, splitting people's heads with all their strength will cause brain **, but the degree is uncertain. If the foundation reaches the dark strength, there is no doubt that the person will be beaten out of the brain of a medium to severe degree, and serious cases will lead to intracranial hemorrhage, internal injuries and even death, of course, depending on the physical function of the person being beaten.

Inferior Kung Fu is practiced externally, and Superior Kung Fu is practiced internally.

If it's a sudden attack, it will cause the brain**, and if the other party sees you out of the palm won't.

Generally not, the gesture of splitting bricks in taekwondo is called"Hand knives", The hand knife in taekwondo is generally to hit the opponent's throat, the back of the head and the temple, the throat is more deadly, it is recommended not to hit the throat, now let's talk about your brother's brick splitting, the brick splitting force is slightly larger, because when the brick is split on the table to expose half, in fact, the brick is not broken by people, it is the table to break the card, this is the principle of leverage

Yes, you have a knife to hit yourself in the head, especially in the temples. You met your brother and asked him if he could break the bricks with his punches haha.

Splitting bricks is just a trick. I will also split the bricks, and it is inconvenient to disclose the specific secrets. But splitting bricks is watery. It won't be brainy to split it on people's heads**. However, if you batch some animals, it is enough to crack the brain.

MMA, which is mixed martial arts, you can just click on MMA and you will know.

Sanda, because only Sanda has defeated foreign kung fu masters in public, and nothing else, so Chinese people now practice Sanda the most, followed by taekwondo.

All of them are excellent fighting techniques, and all of them require systematic learning and training, and both of them can deal with bad guys. Either one is practical. The key is to see which one you like and whether you will work hard and train non-stop.

Don't be greedy and chew too much, these martial arts skills can be learned by both girls and boys, and you can't even learn them with a momentary enthusiasm.

No matter how good a woman is at kung fu, it is difficult to beat two strong men, this is nature, it is the natural strength of male hormones, and it is already collapsed in momentum, and how can you fight when your legs are weak? Don't watch those Hong Kong fantasy movies, believing in Hong Kong movies is as ridiculous as believing that Chinese martial arts are invincible in the world, then again, the sturdy woman is not dared to be provoked by ordinary men.

The key is to see which one you like and learn what interests you.

Women's self-defense is practical and easy to use. I've practiced taekwondo, and it's still okay, but it takes a long time to build.

Women's self-defense is practical, and everything else is effective for a long time.

Boxing is straightforward, simple and practical.

There are about 100 kinds, which can roughly include fists, legs, elbows, knees, digging, forks, top (head), carrying (shoulders), fanning, blocking, pulling, falling, and taking. Then the following is in subdivisions such as hooks, straight punches, leg sweeps, kicks (kicks) ......And so on and so forth.

There are so many that you can't learn them all, don't ask for more, ask for fine. I'm not afraid of a thousand moves, I'm afraid of a trick. This is something that martial arts instructors often talk about. Like the boxing champion Liu Hailong, it is a medium piece, and a willow leg is draped.

The most practical and simple is the action of boxing; Straight pendulum hook.

Many, many kicks, hits, throws, and takes, and there are many, many punches, legs, knees, and elbows that are used in people.

Ingredients: 500 grams of grass carp meat, 30 grams of red pepper, 2 eggs, 1000 grams of salad oil (60 grams of actual consumption), 5 grams of refined salt, 4 grams of monosodium glutamate, 2 grams of chicken essence powder, 2 grams of pepper, 10 grams of cooking wine, 15 grams of bean paste, 10 grams of hot sauce, 20 grams of red oil, 25 grams of whole dry pepper, 6 grams of ginger and garlic, 15 grams of green onions, 8 grams of water starch, 150 grams of fresh soup Method: 1. Cut the fish into slices of 4 cm long, 3 cm wide and cm thick, marinate with refined salt and cooking wine for 10 minutes, and then use egg white, water starch sizing; Ginger and garlic are minced, whole dried peppers are cut into sections, red peppers are cut into small diamond-shaped slices, and green onions are cut into sections.

2: Put the pot on the fire, add vegetable oil, when it is hot, add the oil to the fish fillets until they are broken, drain the oil, and put it on a plate. 3：

Leave the bottom oil in the pot, add bean paste, spicy sauce, ginger, minced garlic and red pepper to stir until fragrant, then add fresh soup, adjust the flavor with refined salt, monosodium glutamate, chicken essence powder and pepper, thicken after boiling, and pour it on the fish fillet. 4: Put the pot on the fire, put in the red oil and cook until it is hot, add the dried pepper and stir-fry until fragrant, sprinkle with green onions, and cover the fish.

Kung Fu Fish 1, freshwater fish, the carp I use, cut it from the back and take out the large spines on the backbone. Soak in cooking wine, pepper water, green onion, ginger and garlic for about 20 minutes. 2. Prepare a water starch and an egg, mix well, and spread it on the fish.

3. Take a frying pan and fry it. The time of frying depends on the preference of your taste. 4. Put liquor, cooking wine, green onion, ginger, garlic, pickled pepper, dried red pepper, spices, Sichuan pepper, Sichuan hot sauce, bean paste, and see your taste preferences.

5. After a while, add water and salt, turn to low heat for about 20 minutes. 6. Put the fish in a small saucepan (if not, use the original pan). Decorate the fish and you're good to go!

7. The taste is authentic, made at home, there is no taste, but the taste is not inferior to that in the restaurant.