Chef making hot and sour fish AI Image Prompt

Subject@【@img1】wearing a white chef uniform. 0-2s (cutting the fish): Lean over to press the fish, step firmly on the stove with cloth shoes, quickly slash the fish head diagonally, slide the blade along the spine, the two fillets separate with a sound, and the fish skeleton is flicked onto the plate by finger wind. 2-4s (slicing into thin pieces): Spread the fish fillet flat on the board, flip the wrist, the knife moves like weaving, paper-thin fish slices remain connected, drifting while lifting a slight breeze, palm wind wraps the seasoning and quickly tosses, the fish slices are evenly coated with a glossy sheen. 7-9s (frying the seasoning): Heat the iron wok, when the oil is hot, hook the pickled cabbage jar with the toe, sweep pickled cabbage and pickled peppers into the wok with palm wind, stir-fry until the sour-spicy aroma fills the air, the apron hem lightly swayed by the heat. 9-12s (boiling the fish and thickening): Pour broth into the wok until boiling, flick the wrist to scatter in the fish slices, control the temperature with palm wind to prevent the fish from breaking, swirl the wok in an arc while adding a thin starch slurry, the thick broth coats each slice. 10-12s (sizzling oil finish): Drizzle hot oil over minced garlic and dried chili peppers with a sizzling sound, at the finish the apron hem drops, the pickled cabbage is bright yellow, the fish slices are snow-white, the steaming air carries a rich sour-spicy fragrance, the camera freezes on this bubbling hot and sour fish dish. (No text should appear in the image.)