Is imported trotters better or domestic trotters better?

The difference between imported pig's trotters and domestic pig's trotters is that, firstly, domestic pig's breeding cycle is long, and the subcutaneous colloid is particularly soft and waxy, so we China people especially like to eat pig's trotters, so domestic slaughtering and processing enterprises also pay special attention to the production technology of pig's trotters, which is complex and exquisite. When washing and pulling, please pay attention to pulling out the hair roots together, then soak the bleeding water, put it in a cleaning machine, spin it dry, and then box it and put it in a quick-freezing warehouse below MINUS 35 degrees for quick freezing. The finished pig's trotters produced by large domestic slaughter enterprises are white and red, not red or pale. After cooking, the taste is soft and waxy, without peculiar smell and stubble on the surface. Because it is uprooted, these domestic trotters are all. Let's talk about imported pig's trotters. Foreign pig's trotters are divided into pig's hands and pig's feet (foreign pigs are not castrated), so they have obvious odor, and then the production process is different. Because foreign countries don't eat trotters very much, they don't pay much attention to this product. After the pigs were slaughtered and bled, many pig hair roots remained in the skin. We bought it and cooked it, and the stubble was difficult to handle. Eating stubble will affect your health. According to medicine, it is easy to get appendicitis. Foreign pig's trotters are frozen in the quick-freezing warehouse, without hair removal, washing, soaking and blood stains. So all the imported pig's trotters we bought are red and yellow. Imported pig's trotters smell obvious after cooking, with stubble on the epidermis and less colloid under the skin, which is hard. Ok, that's enough for today's imported trotters and domestic trotters. Thank you for your patience.