Kung Fu Chef Cooks Kung Pao

Main body @【@图1】
0-2 seconds (Start): Close-up of rapid shots, dressed in traditional Chinese clothing standing in front of the stove, breathing in the dantian with one hand pressing on the table, knuckles exerting force so that chicken, peanuts, and dried chili peppers in the bowl all fly into the air, with ingredients suspended in midair.
2-4 seconds (starting stance): Spinning your body and starting stance, your right hand quickly points the chicken cubes in the air like sword fingers. The wind precisely slices the fascia apart, instantly cutting the chicken into evenly sized pieces that arc and drop into the hot oil iron pot.
4-6 seconds (palm wind stir-fry): Sink your waist into a horse stance, quickly channel energy into the iron wok with both palms from a distance. The palm wind carries the chicken cubes as they spin and change color in the wok, resulting in tender meat that is tender and not dry, with an even glossy oil.
6-8 seconds (quick slicing of ingredients): Kick your legs sideways, lightly lift cucumbers and carrots on the table with your toes, and the fruits and vegetables float in the air. Raise your hand and chop like lightning, instantly cutting into cubes that fall precisely into the pot and merge with the chicken.
8-10 seconds (stir-frying): Hold the handle with one hand, use your wrist to perform the tossing skill, the iron wok flips up and down, chicken, peanuts, and chili flies in the air, not spilling a drop of broth, moving gracefully like a sword dance, full of wok aroma.
10-15 seconds (Finish the move into a dish): The final large arc spinning pan leaves a blur in the air, the ingredients fall steadily, and the reddish, fragrant, crispy Kung Pao chicken is precisely served on a white porcelain plate. The finished dish rises with steam, the camera freezes on the delicious close-up, blurring the background and clasping fists. The visuals must be smooth, and close-ups should follow the plot