A vertical Hakka braised pork ad: a chef cuts skin-on pork belly, stir-fries and braises it with pickled mustard greens and wood ear mushrooms

Prompt

PROMPT:
Pork belly lock: Always use the same batch of fresh, skin-on pork belly. The pieces are about 2.5–3 cm, thick, short cubes or short rectangular chunks. The skin, fat, and lean layers must be visible on every piece. Do not turn it into chicken, ribs, pig trotters, lean pork, or thin slices of braised pork belly. After stir-frying and braising, the pieces may only shrink naturally; they must not suddenly become smaller or change shape. Once braised, they should be soft, tender, and gelatinous, but the pieces must remain intact and not fall apart at the slightest touch. Hakka preserved mustard greens lock: The greens are pale golden yellow, mustard yellow, and a little olive yellow. Retain the short, thick stems, wide strips of leaves, and authentic pickled fibers. Do not turn them into black dried mustard greens, pickled long beans, finely chopped snow cabbage, or fresh green vegetables. Wood ear mushrooms lock: Add only a small amount of rehydrated, dark brown wood ear mushrooms. They are a supporting ingredient and must not cover the pork belly or preserved mustard greens. Do not turn them into shiitake mushrooms, kelp, or laver. Cookware lock: The same black, round Chinese wok is used throughout the first three segments. The wok has two silver metal handles. Use the same wide-headed, dark brown wooden spatula. Use the same transparent glass lid for braising. Only after the fourth segment is complete should the finished dish be transferred to the black clay pot shown in the reference image. Environment lock: The same warm, tidy Chinese kitchen. The same pair of cook’s hands, natural and clean, with no face visible. Action shots are mainly overhead and 45-degree close-ups. The finished-dish shot uses a low-angle, three-quarter macro view. No subtitles, text, packaging, brands, or watermarks throughout the video.

Segment 1: Generate a 10-second, vertical 9:16 premium photorealistic Hakka food commercial showing the ingredient preparation for Hakka braised pork. Refer to the pork belly, preserved mustard greens, and authentic cutting and preparation movements in the uploaded live-action video, but recompose them as cinematic vertical shots.

0–2 seconds: Macro shot of a whole piece of fresh, skin-on pork belly on a dark reddish-brown hardwood cutting board. Clearly show the pale skin, creamy white fat layers, and pink lean meat layers. Slowly push the camera in. The meat looks moist and fresh, never gray or plastic-like.

2–5 seconds: The cook uses a Chinese cleaver to cut the same piece of pork belly into thick, short cubes about 2.5–3 cm in size. The blade meets realistic resistance as it cuts through the skin. Every cut piece retains its layers of skin, fat, and lean meat.

5–7 seconds: Show the Hakka preserved mustard greens being rinsed and squeezed dry in a stainless-steel bowl. The greens are pale golden yellow, mustard yellow, and a little olive yellow, with natural folds and pickled fibers intact.

7–9 seconds: Place the same batch of greens on the cutting board and cut them into thick, short strips and irregular small pieces. Do not chop them too finely or turn them into black dried mustard green crumbs.

9–10 seconds: Overhead shot of the prepared ingredients. On the left, a stainless-steel bowl holds the thick pork belly pieces; on the right are the golden Hakka preserved mustard greens; a small amount of rehydrated wood ear mushrooms is placed behind them; the black wok to be used is visible at the bottom. Use warm natural side lighting, a macro lens, shallow depth of field, and realistic ingredient textures. No faces, voiceover, or subtitles.

Negative prompt: Do not generate cooked meat, skinless pork, lean pork, ribs, pig trotters, chicken, beef, minced meat, or thin slices of pork belly. Do not generate black dried mustard greens, pickled long beans, fresh leafy greens, tofu, fried tofu puffs, taro, potatoes, red chilies, or extra ingredients. Do not show a deformed cleaver, extra fingers, floating ingredients, text, subtitles, brands, packaging, or watermarks.

Segment 2: Generate a 10-second, vertical 9:16 premium photorealistic cooking commercial, continuing with exactly the same pork belly, preserved mustard greens, black wok, wooden spatula, and kitchen environment as the previous segment.

0–1 second: Start from the final frame of the previous segment as the cook pours the same batch of raw pork belly pieces directly into the preheated black wok. Do not add water or blanch the pork belly.

1–4 seconds: Slowly turn the pieces with the same dark brown wooden spatula. The pork belly gradually changes from pink to pale beige, with natural golden-brown seared edges appearing on the surface. A small amount of clear rendered pork fat gradually collects at the bottom of the wok. The layers of skin, fat, and lean meat remain clearly visible throughout.

4–5.2 seconds: Transfer the lightly golden pork belly back into the original stainless-steel bowl. Leave only a thin coating of pork fat in the wok; do not let it form a deep pool of oil.

5.2–7 seconds: Add the chopped golden Hakka preserved mustard greens to the same wok. Use the wooden spatula to stir-fry off the moisture, making the stems slightly glossy while keeping the color predominantly pale golden yellow and mustard yellow. Remove and set aside once stir-fried.

7–8.2 seconds: Add minced ginger, lightly crushed garlic, and shallots to the wok. Stir-fry until lightly golden in a small amount of pork fat.

8.2–10 seconds: Add fermented red bean curd, fermented soybean paste, and a small amount of fermented black beans. Cook over medium-low heat until they form an even chestnut-reddish-brown sauce base. End on a static shot of the freshly aromatic fermented red bean curd sauce base in the wok, with the seared pork belly at the side of the wok and the preserved mustard greens still set aside. Use realistic stir-frying sounds, gentle steam, warm lighting, and natural rendered-fat effects.

Negative prompt: Do not blanch the pork or deep-fry it. Do not show excessive splattering oil, flames surrounding the wok, heavy smoke, or charred meat. The pork belly must not be fully braised, suddenly shrink, turn into thin slices, or lose its skin. Do not add the preserved mustard greens back to the wok to braise yet. Do not add red yeast rice powder, star anise, cinnamon, chili peppers, tofu, fried tofu puffs, or other side ingredients.

Segment 3: Generate a 10-second, vertical 9:16 premium photorealistic Hakka cooking commercial, continuing from the previous segment with the same black wok, fermented red bean curd sauce base, pork belly, and cook’s hand movements.

0–2 seconds: Return the same lightly golden pork belly to the aromatic fermented red bean curd sauce base and add a small amount of rehydrated wood ear mushrooms. Gently turn everything with the wooden spatula so the chestnut-reddish-brown sauce lightly coats every piece of meat. Do not change the shape or size of the pieces.

2–3.3 seconds: Pour Shaoxing wine along the inside edge of the wok. Show only a brief, natural burst of aromatic steam, with no flames.

3.3–5 seconds: Add clear hot water from the stainless-steel bowl. The water level should reach two-thirds to four-fifths of the height of the pork pieces, without completely submerging all of them. Stir gently once to distribute the sauce evenly through the liquid.

5–6.5 seconds: The liquid in the wok reaches a steady, gentle simmer, with small bubbles forming in the chestnut-brown sauce between the pieces of meat. Do not let it boil vigorously or overflow.

6.5–7.5 seconds: Cover the wok with the same transparent glass lid, sized to fit it. Center the lid, with its black handle fully visible. Natural condensation gradually forms on the inside of the glass.

7.5–10 seconds: Use a smooth time-lapse to show about 40 minutes of slow braising over low heat. Keep the cookware and stove still as condensation builds inside the glass lid and the pork pieces become faintly visible through it. The reserved preserved mustard greens remain outside the wok and must not be added yet. Use realistic slow-braising sounds, gentle steam, warm kitchen lighting, and shallow depth of field.

Negative prompt: Do not add the preserved mustard greens, change the cookware, transfer the dish to a clay pot, or use a pressure cooker or oven. Do not show vigorous boiling, overflow, excessive white foam, murky gray water, or a thick layer of oil. The pork pieces must not disappear, break apart, turn into chicken, or shrink by half. The skin must not come off.

Segment 4: Generate a 10-second, vertical 9:16 premium photorealistic Hakka food commercial. Use the final frame of Segment 3 to maintain continuity of the cooking action. Use the uploaded finished-dish image to lock the final black clay pot, arrangement of the meat, distribution of the preserved mustard greens, reddish-orange sauce color, scallions, and hero shot. Do not copy the border, corner ornaments, red text plaque, Chinese characters, or graphic design from the reference image; recreate only the dish and a clean food photography setting.

0–1.2 seconds: The cook lifts the same transparent glass lid. A gentle cloud of steam rises and quickly disperses, revealing intact, skin-on pork belly braised to a chestnut-brown color.

1.2–2.8 seconds: Pour the previously stir-fried Hakka preserved mustard greens into the center of the wok. The greens are pale golden yellow, mustard yellow, and a little olive yellow, with broad strips of stems and curved leaves intact.

2.8–4.5 seconds: Gently stir everything with the same wooden spatula and reduce the sauce over medium heat. The greens gradually absorb the meat juices as the sauce thickens from a runny liquid into an even, glossy red-orange glaze that coats the pork and greens. Keep the meat pieces intact; they must not break apart.

4.5–5.8 seconds: Transfer the finished dish to a round black clay pot matching the reference image. The pot is matte charcoal black, with a thick, wide rim and a black base.

5.8–6.8 seconds: First arrange the golden preserved mustard greens at the bottom of the pot and between the meat pieces. Then naturally stack about 12–16 intact pieces of pork belly in the center. Place one clearly visible, glossy, fully layered piece at the front-center.

6.8–7.3 seconds: Drizzle a small amount of concentrated red-orange sauce over the dish and sprinkle about 10–15 pieces of finely sliced fresh green scallion over the meat. Do not add cilantro, sesame seeds, or any other garnish.

7.3–10 seconds: Transition to a low-angle, three-quarter hero shot that closely matches the reference image. The black clay pot fills about the lower two-thirds of the frame, with the pork belly centered and golden preserved mustard greens visible between the pieces. The sauce is a highly saturated warm red-orange, caramel red, and golden red, with chestnut-brown shadows on the right. Warm key light shines from the upper left; the background is dark gray-black and softly blurred. Make only a very subtle push-in. Keep the food, pot, and scallions stable for the final three seconds. The pork belly must show realistic skin, tender fat, and clearly defined lean meat fibers. The skin must not look like chicken skin, and the lean meat must not turn pale like tofu. The meat should be soft, tender, and gelatinous, but remain intact.

Negative prompt: Do not copy the beige border, corner ornaments, red label, Chinese characters, logo, or watermark from the finished-dish reference image. Do not use a white plate, stainless-steel plate, ceramic bowl, wooden plate, or light-colored clay pot. Do not generate chicken, chicken skin, chicken wings, ribs, pig trotters, slices of meat, minced meat, or thin slices of braised pork belly. Do not generate black dried mustard greens, pickled long beans, fresh leafy greens, tofu, fried tofu puffs, taro, potatoes, chili peppers, cilantro, sesame seeds, or miniature vegetables. Do not show black sauce, purple sauce, pink sauce, watery broth, excessive surface oil, white foam, or syrupy strands. Do not pick up or poke the meat, stir the finished dish, or rotate the clay pot. During the final three seconds, the meat pieces must not deform, the scallions must not move, and the food must not disappear.

五花肉锁定：始终是同一批新鲜带皮五花肉。肉块约2.5—3厘米，呈厚实短方块或短长方块。每块肉都能看见猪皮、肥肉和瘦肉层次。不能变成鸡肉、排骨、猪脚、纯瘦肉或薄片扣肉。煸炒和焖煮后只允许自然缩小，不能突然变小或更换形状。焖好后软糯起胶，但肉块保持完整，不能一碰就碎。客家咸菜锁定：咸菜呈淡金黄、芥末黄和少量橄榄黄色。保留粗短菜梗、宽条菜叶和真实腌制纤维。不能变成黑色梅干菜、酸豆角、细碎雪菜或新鲜绿色蔬菜。木耳锁定：只加入少量黑褐色泡发木耳。木耳是辅助食材，不能盖住五花肉和咸菜。不能变成香菇、海带或紫菜。锅具锁定：前三段始终使用同一口黑色圆形中式炒锅。炒锅有两个银色金属耳柄。使用同一把深棕色宽头木锅铲。焖煮使用同一只透明玻璃锅盖。第四段完成后，才把成品装入参考图中的黑色砂锅。环境锁定：同一处温暖整洁的中式厨房。同一双厨师手，手部自然、干净，不出现人物脸部。动作镜头以俯拍和45度近景为主。成品镜头采用低角度三分之四微距。全片无字幕、无文字、无包装、无品牌、无水印。第1段：生成一段10秒、竖屏9:16的高级写实客家美食广告，展示客家焖猪肉的食材准备过程。参考上传实拍视频中的五花肉、咸菜形态和真实切配动作，重新构图为电影感竖屏画面。0—2秒：微距展示一整条新鲜带皮五花肉，放在深红棕色实木砧板上。清楚呈现浅色猪皮、乳白脂肪层和粉红瘦肉层。镜头缓慢推近，肉质湿润新鲜，不能发灰或像塑料。2—5秒：厨师使用中式菜刀，把同一条五花肉切成约2.5—3厘米的厚实短方块。刀切猪皮时要有真实阻力，切好的每块肉都保留猪皮、肥肉和瘦肉层次。5—7秒：展示客家咸菜在不锈钢盆中清洗并挤干水分。咸菜呈淡金黄、芥末黄和少量橄榄黄色，保留自然褶皱和腌制纤维。7—9秒：把同一批咸菜放到砧板上，切成粗短条和不规则小块。不能切得过细，不能变成黑色梅干菜末。9—10秒：俯拍完成备料构图。左侧是不锈钢碗盛装的五花肉厚块，右侧是金黄色客家咸菜，后方放少量泡发木耳，下方露出即将使用的黑色炒锅。使用暖色自然侧光、微距镜头、浅景深和真实食材质感。无人物脸部，无口播，无字幕。负面提示词：不要生成熟肉、无皮猪肉、纯瘦肉、排骨、猪脚、鸡肉、牛肉、肉末或五花肉薄片。不要生成黑色梅干菜、酸豆角、新鲜绿叶菜、豆腐、豆卜、芋头、土豆、红辣椒或多余食材。不要出现变形菜刀、多余手指、悬浮食材、文字、字幕、品牌、包装和水印。第2段：生成一段10秒、竖屏9:16的高级写实烹饪广告，承接上一段完全相同的五花肉、咸菜、黑色炒锅、木锅铲和厨房环境。0—1秒：从上一段尾帧开始，厨师把同一批生五花肉厚块直接倒入预热的黑色炒锅。不能加入清水，五花肉不焯水。1—4秒：用同一把深棕色木锅铲慢慢翻动肉块。五花肉从粉红色逐渐变成浅米色，表面出现自然金黄色焦边，锅底慢慢析出少量透明猪油。猪皮、肥肉和瘦肉层次始终清晰。4—5.2秒：把煸至微金黄的五花肉盛回原来的不锈钢碗中。锅内只保留薄薄一层猪油，不能形成深油池。5.2—7秒：把切好的金黄色客家咸菜倒入同一口锅中。用木锅铲炒干水汽，使菜梗稍微油亮，但颜色仍以淡金黄和芥末黄为主。炒好后盛起备用。7—8.2秒：锅内加入姜粒、拍裂的蒜头和红葱头，使用少量猪油炒至微金黄。8.2—10秒：加入南乳、面豉酱和少量豆豉，中小火炒成均匀的栗红棕色酱底。最后定格在锅中刚炒香的南乳酱底，煸好的五花肉放在锅边，咸菜仍然没有回锅。使用真实煸炒声、轻微蒸汽、暖色灯光和自然油脂效果。负面提示词：不能焯水，不能深炸五花肉，不能出现大量油花、火焰包围锅具、浓烟或焦黑肉块。肉块不能完全焖熟，不能突然缩小、变成薄片或失去猪皮。不要提前加入咸菜焖煮，不要加入红粬粉、八角、桂皮、辣椒、豆腐、豆卜或其他配菜。第3段：生成一段10秒、竖屏9:16的高级写实客家烹饪广告，承接上一段同一口黑色炒锅、南乳酱底、五花肉和厨师手部动作。0—2秒：把同一批微金黄五花肉倒回炒香的南乳酱底中，加入少量泡发木耳。用木锅铲轻轻翻匀，让栗红棕色酱料薄薄包裹每块肉。肉块形状和大小不能改变。2—3.3秒：沿炒锅内壁淋入绍兴酒。只出现一阵短暂、自然的香气蒸汽，不能出现火焰。3.3—5秒：从不锈钢碗中加入清澈热水。水量达到肉块高度的三分之二至五分之四，不能完全淹没所有肉块。轻轻搅动一次，使酱料均匀溶入汤汁。5—6.5秒：锅中液体进入稳定的小幅沸腾，栗棕色汤汁在肉块之间产生细小气泡。不能猛烈翻滚或溢锅。6.5—7.5秒：盖上与炒锅尺寸一致的透明玻璃锅盖。锅盖居中，黑色手柄完整，玻璃内侧逐渐形成自然水汽。7.5—10秒：使用平稳的时间压缩表现小火慢焖约40分钟。锅具和炉灶保持不动，玻璃盖内水汽增加，锅内肉块若隐若现。备用咸菜仍放在锅外，不能提前加入。使用真实慢焖声、柔和蒸汽、暖色厨房光线和浅景深。负面提示词：不要加入咸菜，不要更换锅具，不要转入砂锅，不要使用压力锅或烤箱。不要猛烈沸腾、溢锅、产生大量白色泡沫、灰色浑水或厚重浮油。肉块不能消失、破碎、变成鸡肉或缩小一半。猪皮不能脱落。第4段：生成一段10秒、竖屏9:16的高级写实客家美食广告。第3段尾帧用于保持烹饪动作连续，上传的成品图片用于锁定最终黑色砂锅、肉块摆放、咸菜分布、红橙酱色、葱花和英雄镜头。不要复制参考图中的边框、角花、红色文字牌、汉字或图形设计，只还原菜品和干净的美食摄影场景。0—1.2秒：厨师揭开同一只透明玻璃锅盖。一阵柔和蒸汽升起后迅速散开，露出已经焖至栗棕色、保持完整的带皮五花肉。1.2—2.8秒：把预先炒香的客家咸菜倒入锅中央。咸菜呈淡金黄、芥末黄和少量橄榄黄色，保留宽条菜梗和弯曲菜叶。2.8—4.5秒：用同一把木锅铲轻轻翻匀，中火收汁。咸菜逐渐吸收肉汁，酱汁从流动状态变成均匀挂在肉块和咸菜表面的红橙色浓汁。肉块保持完整，不能碎裂。4.5—5.8秒：把成品转入与参考图一致的黑色圆形砂锅。砂锅为哑光炭黑色，具有厚实宽锅沿和黑色底座。5.8—6.8秒：先把金黄色咸菜铺在砂锅底部和肉块之间，再把约12—16块完整五花肉自然堆放在中央。中央偏前放置一块清晰、油亮、层次完整的五花肉。6.8—7.3秒：淋入少量浓缩红橙色原汁，在肉块表面撒约10—15颗鲜绿色细葱花。不能添加香菜、芝麻或其他装饰。7.3—10秒：转入与参考图高度一致的低角度三分之四英雄镜头。黑色砂锅占据画面下方约三分之二，五花肉集中在中央，金黄色咸菜从肉块之间露出。酱汁呈高饱和暖红橙色、焦糖红和金红色，右侧保留栗棕阴影。暖色主光从左上方照射，背景为深灰黑色并柔和虚化。镜头只做极轻微推近，最后三秒食物、砂锅和葱花保持稳定。肉块必须呈现真实猪皮、柔润脂肪和清晰瘦肉纤维。猪皮不能像鸡皮，瘦肉不能发白像豆腐。肉质软糯起胶但仍然完整。负面提示词：不要复制成品参考图中的米色边框、角花、红色标签、汉字、标志或水印。不要使用白盘、不锈钢盘、陶瓷碗、木盘或浅色砂锅。不要生成鸡肉、鸡皮、鸡翅、排骨、猪脚、肉片、肉末或扣肉薄片。不要生成黑色梅干菜、酸豆角、新鲜绿叶菜、豆腐、豆卜、芋头、土豆、辣椒、香菜、芝麻或微型蔬菜。不能出现黑色酱汁、紫色酱汁、粉色酱汁、水状汤汁、大量浮油、白色泡沫或糖浆拉丝。不要夹肉、戳肉、搅动成品或旋转砂锅。最后三秒不能发生肉块变形、葱花移动或食物消失。

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