Besides the soup pot, there's also a rectangular frying pan that can be used for simmering soup as well, although its capacity isn't as large or convenient as the soup pot.
The first step in making fresh fish porridge is to fry the fish.
Drizzle some olive oil into the pan and heat it up, then pour the whole box of cleaned miscellaneous fish into the pan.
The amount for each batch shouldn't be too much since the bottom area of the pan is limited, so the fish needs to be fried in several batches.
Don't worry about the fish skin sticking to the pan; as long as both sides are seared with color, it's fine. For him, this mass production method is no different from a regular meal.
The fried fish is directly thrown into the soup pot next to it, while adding clean water and turning on the heat, starting to fry the second box of fish simultaneously.
