Beef brisket first soaked in clean water, change water a few times, then rinse and cut into small pieces.
Pour peanut oil into the pan, stir-fry the shallots, ginger slices, star anise, and peppercorns, then add soybean paste, and pour in two bowls of water to boil.
Pour the soup into a casserole, then add cooking wine, old soy sauce, raw soy sauce, rock sugar, stir well, put beef brisket in the casserole, boil on high heat and simmer for 1 hour.
Peel the tomatoes and cut into large pieces, peel the potatoes and cut into pieces.
Put potatoes and tomatoes into the pot, add salt and mix well, continue to simmer until potatoes are soft.
Place the coriander leaves on top.