Although both trotters and trotters are derived from trotters, there are clear differences in their handling, taste and shape.
First of all, the hoof flower is shaved clean, cut into a cross shape with a knife, and then put in water and boiled until the bones are separated from the flesh and skin. After this treatment, the hoof flower looks like a flower, with a more tender flesh, softer taste and more complete shape. The pig's trotters are stewed with the whole trotters, maintaining the original shape of the trotters, the meat quality is relatively hard, and the taste is more intense.
Secondly, the taste of hoof flowers is more delicate and the skin and flesh are softer, while the pig's trotters are more inclined to the taste of tendons, and the skin and flesh are more elastic. At the same time, the way hooves are processed makes them have a higher fat content, while pig's trotters are relatively low in fat because of the way they are cooked.
Finally, there are also differences in cooking between hoof flowers and trotters. Hoof flowers are often used to make thick soups, while pig's trotters are more suitable for stewing. In terms of taste, hoof flowers are more inclined to light texture, while pig's trotters are more inclined to heavy taste.
In summary, trotters and trotters are different in treatment, taste and shape, and consumers can choose according to their taste. At the same time, the cooking method will vary depending on the ingredients, so you need to choose it according to the specific situation.