Kung Fu Chef Sour Spicy Fish

The main action is @【@图1】wearing a white chef's uniform
 0-2 seconds (cutting the fish): Bend down and press the fish, keep your cloth shoes steady on the stove, quickly cut the fish head diagonally, the blade slashes along the spine, separating the two pieces of fish with a snap, and the fish steak is flicked off by the finger wind and thrown off the plate.
2-4 seconds (slicing fish into thin slices): spread the fish meat flat on the table, flip your wrist, the knife light weaves like a cicada wing, the thin fish fillets continue with the cut, floating gently as they fall, quickly tossing with the seasoning, the fish fillets coated evenly with a smooth and glossy finish.
7-9 seconds (stir-frying ingredients until fragrant): Heat the iron wok, and when the oil is hot, hook the pickled cabbage jar with your toes. The pickled cabbage and pickled chili are swept into the wok by the palm wind, and the sour and spicy aroma fills the air as the steam lifts the hem lightly.

9-12 seconds (Thickening the fish with starch): Bring the broth to a boil, shake the wrist and sprinkle the fish slices, control the wind and temperature to prevent the fish meat from breaking apart, and when thickening the sauce, rotate the pan in an arc to thicken the sauce and cover each piece of fish.

10-12 seconds (oil pouring to finish): Hot oil is poured over minced garlic and dried chili peppers with a sizzling sound. As the finish touches, the corner of the jacket hangs down, the pickled vegetables turn bright yellow, the fish fillets are snow-white, and the steam carries a rich sour and spicy aroma. Then the camera freezes on the boiling hot and sour fish. (No text information appears on the screen)