Brew tea in a glass of water and leave for 20 minutes.
Decapitate and clear the fish. Wash onion peel and put on the bottom of the pan, then bay leaves, pepper, chopped garlic and then put the fish tightly. Crush a cube of maggie on top and add a little salt.
Pour the tea leaves and vegetable oil into the pan. You can add 1 tablespoon of liquid smoke. Cover and put on fire. Cook under the lid for 50 minutes.
Then remove the lid and let the household sprats evaporate.