Master Chef's Sour Fish Art

Full Prompt

The subject in @【@Figure 1】, dressed in a white chef's uniform, 0-2 seconds (starting to cut the fish): bends over to press the fish, steps firmly on the stove in cloth shoes, swiftly chops the fish head with a diagonal cut, slices along the spine with the knife, and the two fillets separate with a sound, the fish bones flicked by finger wind into the plate. 2-4 seconds (slicing the fish into thin pieces): lays the fish flat on the board, twists the wrist, the knife moves like weaving, thin-as-cicada-wing fish slices remain connected without breaking, fluttering down with a slight breeze, palm wind wraps the seasoning and quickly mixes, the fish slices are evenly coated, glossy and lustrous. 7-9 seconds (stir-frying the aromatics): the iron pot is heated, when the oil is hot, the toe hooks over the pickled cabbage jar, pickled cabbage and pickled peppers are swept into the pot by palm wind, stir-frying releases a pungent sour and spicy aroma, the hem of the jacket lightly sways from the heat. 9-12 seconds (cooking the fish and thickening): broth is added to the pot and brought to a boil, the wrist flicks to scatter the fish slices in, palm wind controls the temperature to prevent the fish from breaking, when thickening with a light starch slurry, the pot is swirled in an arc, the soup thickens and coats each slice of fish. 10-12 seconds (finishing with hot oil): hot oil is poured over minced garlic and dried chili peppers, sizzling loudly, as the move concludes, the jacket hem drops, the pickled cabbage is bright yellow, the fish slices are snow-white, the steam carries a rich sour and spicy aroma, then the camera freezes on this plate of bubbling sour and spicy fish. (No text information should appear in the frame)