Lin Xu grabbed a pot, boiled half a pot of water on another stove, then lifted the soaking tomatoes out. He made a crosscut on the top of each tomato and blanched them in the boiling water to easily peel off their skins.
This way, they wouldn't have to deal with the tomato skins.
After peeling all the skins, he placed the tomatoes on the chopping board, finely diced them with a knife, and transferred them into a bowl.
Then, he took the pressure cooker off the stove and began to release the pressure.
While the pressure cooker was releasing steam, he set up a wok and started to stir-fry the tomatoes.
He poured oil into the wok, heated it, then added minced garlic and stir-fried until fragrant. Next, he added the diced tomatoes, sautéing them on high heat.
While stir-frying, he added three teaspoons of salt and six teaspoons of sugar to the wok.
