Cut the eggplant in half and cut the mushrooms into similar sizes. Cut bell peppers into the size of a finger. Prepare the minced garlic and chop the onions into small pieces.

The mussels look better if they are peeled, but I used them instead because I have mussels at home. You can also use raw shrimp. I used a trimmed shrimp. I cut the squid with a ring. Cut the beef tenderloin into one finger sizes.

Today's key ingredient is squid ink. This time, I made it with ink stuck to squid.

Add 2 tablespoons olive oil to pan and stir-fry minced garlic. If garlic is slightly brown, add beef tenderloin and stir-fry together. I'm going to cook rice later, so just stir-fry the outside until it's cooked.

For seafood, stir-fry the meat in the pan you stir-fried. I like the smell of garlic that was left. Place stir-fried seafood in a bowl of meat with soup.

Add water to dissolve squid ink and season with 3 teaspoons of herb-flavored salt. You can add more if you like.

Add 1 tablespoon olive oil and stir-fry onion. You have to stir-fry the onions enough to prevent water from forming. When the onions are fried enough, add 3 cups of soaked rice and stir-fry.

Stir-fry rice until translucent, then top with stir-fried seafood and meat and top with vegetables and mushrooms. Then, pour the seasoned squid ink into a small amount enough to touch the vegetables.

Cover and steam.