METHOD

1. Brew 0.8 liters of strong tea.
2. Wipe each lamprey with salt under running water to wash off the mucus.
3. Put it in a dry frying pan without oil and fry on both sides for about 5 minutes.
4. Take it by the head with a fork so that the juice does not leak out and transfer it to the pot.
5. Sprinkle with salt, pepper and sort them layer by layer.
6. Pour the tea so that the fish is flooded, and simmer for 40 minutes over low heat.
7. Transfer the fish into a bowl, cover with a plate as a press, let it cool and put in the refrigerator until the jelly is ready.