Un chef cuisinier extraordinaire prépare un poisson en sauce aigre douce avec de l'huile de poisson

Action subject@【@Image 1】wearing white chef's outfit
0-2 seconds (starting the knife to butcher fish): leaning over to press the fish, cloth shoes stepping firmly on the stove, fast knife diagonally chops the fish head, blade slides along the backbone with one stroke, two halves of fish meat separate accordingly, fish fillet is flicked flying by finger wind and lands on the plate.
2-4 seconds (slicing fish into thin slices): fish meat is spread flat on the cutting board, wrist turns over, knife light weaves like a cloth, fish slices as thin as cicada wings are continuous without breaking the knife, when floating down they bring up slight, palm wind wraps the seasonings to quickly toss and mix, fish slices are evenly coated with batter, moist and glossy luster.
7-9 seconds (stir-frying ingredients to burst fragrance): iron pot is put on fire, when oil is hot toes hook over the pickled vegetable jar, pickled vegetables and pickled peppers are swept into the pot by palm wind, during stir-frying the sour and spicy aroma rushes to the sky, hem of the gown is lifted and swayed slightly by hot steam.

9-12 seconds (boiling fish and thickening with starch): stock enters the pot and boils, shaking the wrist to sprinkle in the fish slices, palm wind controls the temperature to prevent the fish meat from breaking apart, when thickening with thin starch spinning the pot to draw an arc, thick soup wraps around every piece of fish.

10-12 seconds (pouring oil to finish the move): hot oil is poured on minced garlic and dried chili peppers making a "sizzling" sound, when finishing the pose the corners of the gown drop down, pickled vegetables are yellow and bright, fish slices are snow white, in the hot steam floats mellow sour and spicy fragrance, then the camera freezes on this plate of boiling sour and spicy fish. (No text information in the picture)

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）