A chef in a white uniform slices fish and cooks a spicy, tangy fish dish with vegetables in the kitchen — a dynamic video

Prompt

The main character @【@图1】 is wearing a white chef’s uniform
0–2 sec (chopping the fish): Bends over and holds the fish down, planting cloth shoes firmly on the stove. With a swift diagonal strike, chops off the fish’s head, then runs the blade along its backbone; the two fillets separate with a sharp sound, and a flick of the fingers sends the fish steaks flying onto a plate.
2–4 sec (slicing the fish into thin pieces): Spreads the fish out on the cutting board and turns the wrist; the knife flashes like a weaving shuttle, slicing continuously until the pieces are as thin as cicada wings. As they fall, they stir up a faint breeze. A sweeping motion of the palm quickly tosses them with the seasonings, coating each piece evenly in batter and giving it a glistening sheen.
7–9 sec (stir-frying the aromatics): Sets an iron wok over the flame. As the oil heats, hooks a crock of pickled mustard greens closer with a toe, then sweeps the pickled greens and pickled chili peppers into the wok with a palm motion. As they stir-fry, a sharp, sour-and-spicy aroma billows upward, and the hem of the jacket flutters gently in the heat.

9–12 sec (simmering the fish and thickening the sauce): Pours stock into the wok and brings it to a boil, then flicks the wrist to add the fish slices. Controls the heat with a palm motion so the fish doesn’t break apart. As the sauce thickens, rotates the wok in an arc, letting the rich broth coat every piece of fish.

10–12 sec (finishing with hot oil): Pours hot oil over the minced garlic and dried chili peppers, making them sizzle. As the motion ends, the corner of the jacket falls back into place. The pickled greens are golden, the fish slices snowy white, and the steam carries a rich, sour-and-spicy aroma. Then the shot freezes on the bubbling plate of spicy, sour fish. (No text should appear in the frame)

动作主体@【@图1】身穿白色厨师装
 0-2秒(起刀宰鱼):俯身按鱼，布鞋踏稳灶台，快刀斜劈鱼头，刀刃沿脊骨一划，两爿鱼肉应声分离，鱼排被指风弹飞落盘。
2-4秒(片鱼成薄片):鱼肉平摊案上，手腕翻转，刀光如织，薄如蝉翼的鱼片连刀不断，飘落时带起微，掌风裹着调料快速翻拌，鱼片裹浆均匀，盈润光泽。
7-9 秒(炒料爆香):铁锅上火，油热时脚尖勾来酸菜坛，酸菜、泡椒被掌风扫入锅中，翻炒间酸辣气冲天，褂摆被热气掀得轻晃。

9-12秒(煮鱼勾芡):高汤入锅沸腾，抖腕撒入鱼片，掌风控温不让鱼肉散碎，勾薄芡时旋锅画弧，汤汁浓稠裏住每片鱼。

10-12秒(泼油收招):热油淋在蒜末、干辣椒上"滋啦"作响，收势时褂角垂落，酸菜黄亮、鱼片雪白，热气中飘着醇厚的酸辣香，然后镜头定格这盘沸腾的酸辣鱼上。（画面中不要出现文字信息）

• The prompt is in Chinese: paste it as is — the model understands it.