Eal sausage simmered in coconut juice

Chop eal meat finely and mix it with minced pork, peziza, Chinese vermicelli and spices such as sugar, fish sauce, unground pepper. Use a small spoon to toss them and then ladle the mixture of chopped meat into eal skin which is shed before as we do to pork sausage or dog sausage. After stuffing the mixture, circle it and put it into a pot. Chinese Onion is peeled and cut into 4 pieces (if the onion is small) or 8 pieces (if the onion is big). Then put them on the mixture.
Pour the coconut juice into the pot until it floods the mixture and then set the pot on slight fire. When the coconut juice is boiled, we add sugar and fish sauce properly into the pot. After that lift the pot to another place and ladle it into a plate and ground spread roasted peanuts over the top.