Cut the green and red peppers in half, remove the seeds, and shred them thinly. * Instead of green pepper, I'll use cucumber pepper

Cut 10 shrimp in half, add 1t of refined rice wine, 1 pinch of salt, and 1 pinch of pepper, and season for 2 to 3 minutes.

Cut 50g of beef brisket into bite-sized pieces, add 1T of sugar, a little pepper, 1T of flavored soy sauce, and 1T of cooking wine, and season it by rubbing it.

Cut the eggplant into 4cm long pieces, divide the upper thin part into 4 pieces, and the lower thick part into 6 pieces, and season it with 1t of salt.

Sprinkle potato starch on the seasoned eggplant and shrimp.

Boil the oil in a pot to about 160 degrees, push the eggplant to the edge of the pan to prevent the oil from splashing, blanch the eggplant until it turns blue, blanch the shrimp in the cooled oil, and cool it down. * If you put shrimp in oil first, the temperature is too high and it can be easily shriveled, so blanch the eggplant and put in the shrimp. * About 160 degrees when big bubbles come up from the oil. * Recipe to boil the eggplant in oil at low temperature

Add cooking oil, add 3 minced garlic (1T minced garlic), stir-fry slightly, and then add seasoned beef brisket and stir-fry. * It's an oily beef brisket, but if you put a lot of oil on it and stir-fry it, it removes a lot of oil from the beef brisket and makes it look chewy

Add shredded red pepper, green pepper, blanched shrimp, and eggplants to 7 and stir-fry them to mix evenly, add pepper, soy sauce 1T, sugar 1T, and sesame oil, and sprinkle a handful of pine nuts.