Secret Recipe for Braised Pork Feet

参考神佬这个，改了个烹饪配方，没错我正在卤猪蹄，我需要进步😂 提示词： A high-quality vertical educational infographic poster in a traditional Chinese retro style, designed for 《东坡肉 顶级配方》 by 王师傅 著. Background: soft radial vignette on aged rice paper with visible fiber texture, faint tea-stain marks, and subtle watermark of Song-dynasty wine jar at 8% opacity. Warm ivory base (#F9F5EC). Header (top 12%): Main title in bold Yan Zhenqing calligraphy: “《东坡肉 顶级配方》”, deep black (#000000), centered. Subtitle in refined Xingshu script: “古法比例 · 时辰火候 · 一学即成”, medium grey (#666666). Author: “王师傅 著”, small seal script, warm grey (#7A6E65). Upper right: photorealistic finished Dongpo pork in celadon bowl, glossy sauce, steam rising. Corner ornaments: Ruyi cloud + bat motif, 12% opacity, ochre tone. Section 1 – 配方明细 (Upper third, scroll header “配方明细” with dragon-scale ends): Four horizontal cards with icon + precise data: 🥩 主料: 带皮五花肉 500g（选三层分明，厚4cm） 🍶 液体: 绍兴花雕酒 300ml（不可水代） 🍯 调味: 冰糖 60g｜生抽 40ml｜老抽 15ml 🌿 辅材: 老姜 30g｜青葱 2根｜八角 2颗 Intro line: “比例精准，方得酥烂不腻、入口即化。” Section 2 – 时辰工序 (Central emphasis, scroll header “时辰工序”): Three vertically stacked timeline cards (soft parchment, ink border, gentle shadow): 【准备·0–10分钟】 “五花肉切4cm方块，冷水入锅，加姜片、葱段，大火煮沸去腥，捞出沥干。” 【㸆㸆·10–130分钟】 “砂锅底铺葱姜，肉皮朝下码放，加花雕、酱油、冰糖。大火烧开，转最小火加盖慢㸆两小时。” 【收汁·130–140分钟】 “开盖转中火，轻轻翻动，收汁至浓稠挂勺（约10分钟），静置10分钟再上桌。” Section 3 – 关键要诀 (Main content, scroll header “关键要诀”, 2×3 asymmetric grid): 🕰️ 1. 火候. 全程小火，汤面微沸如蟹眼，忌滚沸致肉散。 🚫 2. 忌水. 黄酒代水，保醇香不稀释风味。 🔁 3. 翻动. 收汁前勿翻，防破形；收汁时轻推防焦。 🧊 4. 冰糖. 必用冰糖，色泽红亮，白糖则发暗。 🍲 5. 器皿. 陶砂锅为佳，导热匀，锁香稳。 ⏸️ 6. 静置. 出锅后焖10分钟，油脂回润，口感更糯。 Bottom Left – 状态对照 (Scroll header “状态对照”): Three horizontal visual comparison rows, each showing 理想状态 vs 错误警示 using minimalist ink icons and short labels: 肉质: ✅ 方正饱满，皮不破｜❌ 松散碎裂 → 火太大 汤汁: ✅ 清亮红褐，油星细密｜❌ 浑浊发黑 → 糖炒焦 成品: ✅ 筷夹微颤，入口即化｜❌ 咬劲过强 → 时间不足 (Use subtle checkmark/cross icons; text only names and brief cause; no paragraphs) Bottom Right – 视觉流程 (Scroll header “视觉流程”): Top: curved timeline with 5 illustrated icons + time labels: “0′ 切块焯水” → “10′ 入锅㸆㸆” → “60′ 微沸慢炖” → “120′ 查色验形” → “130′ 开盖收汁” Bottom: three arch-framed visual cards (portrait dominant): Hand placing meat into pot – “码放有序” Steam rising from covered pot – “文火守候” Spoon lifting glossy cube – “挂勺即成” Footer: thin divider with double-gourd motif; closing line: “一斤肉，半斤酒，慢火细工养真味。”; scattered plum blossoms at 5% opacity. Typography: ALL Chinese text in Noto Serif CJK SC (思源宋体); titles in calligraphy; body text clear, size optimized for readability. Color palette: Elegant Ink — black, vermilion (#C3272B), celadon (#8BAF98), amber (#D4A017), rice paper white. Layout: 40% negative space, generous padding, bottom 30% visually led by icons/portraits, minimal text. --ar 2:3 --v 6.1 --q 2 --style raw --no blur, distortion, pixelation, Western utensils, modern appliances, measurement ambiguity, illegible characters, cluttered layout, decorative-only elements, excessive text in bottom section 改为秘制卤猪蹄

Prompt breakdown