Extraordinary Chef's Spicy Fish with Vinegar and Oil

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)