Seedance 2.0 Prompt for Beautiful Chef Cooking Sour Fish Soup

Action subject @【@Image 1】wearing a white chef uniform
 0-2 seconds (Starting the cut to slaughter the fish): Leaning over and pressing the fish, cloth shoes firmly planted on the stove, a quick knife diagonally cleaves the fish head, the blade slices along the spine, the two halves of fish meat separate instantly, and the fish bones are flicked onto the plate by a gust of finger wind.
2-4 seconds (Slicing the fish into thin slices): The fish meat is spread flat on the cutting board, the wrist turns, the knife light is like weaving, the paper-thin fish slices are continuously connected, falling with a slight breeze, the palm wind wraps the seasoning and quickly tosses it, the fish slices are evenly coated in slurry, plump and glossy.
7-9 seconds (Stir-frying ingredients until fragrant): The iron wok is heated, when the oil is hot, the tip of the foot hooks the pickled vegetable jar, pickled vegetables and pickled chili peppers are swept into the wok by the palm wind, the sour and spicy aroma rushes to the sky during the stir-fry, and the chef's jacket is slightly lifted by the heat.

9-12 seconds (Boiling fish and thickening): High stock is poured into the wok and boils, the wrist shakes to sprinkle in the fish slices, the palm wind controls the temperature to prevent the fish from breaking, when thickening the sauce, the wok is swirled in an arc, the soup is thick and coats every slice of fish.

10-12 seconds (Pouring oil and finishing): Hot oil is poured over minced garlic and dried chili peppers, making a "sizzle" sound, as the action finishes, the corner of the jacket falls, the pickled vegetables are bright yellow, the fish slices are snow white, and a rich sour and spicy aroma floats in the heat, then the camera freezes on this plate of boiling sour and spicy fish. (No text information should appear on the screen)

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）