How to cook food in Qinghai-Tibet Plateau before the invention of pressure cooker?

In the past, when there was no pressure cooker in Tibet, they had ways to deal with raw meat. First, they used fresh yak meat and buried it in a haystack. After a while, many bugs will grow on it. These bugs are not necessarily descendants of flies, but may also be worms and maggots.

When these bugs are almost finished, they will take out the meat of this ivory bug and hit the wall a few times. Shoot down these bugs and tear off the meat. Add some seasoning ingredients, and then you can eat. If you can't finish it, hang it in front of the door with a rope and let it dry naturally. This method used to be the indigenous method of the Qinghai-Tibet Plateau, but now it is not applicable.

The pressure of the pressure cooker is very high, and its water has a high boiling point, so cooking will be fast. The Qinghai-Tibet Plateau is a low pressure, with low air pressure and low boiling point of water. The temperature may be only 70-80 degrees. If the pressure cooker is not used, the water will boil, but it is not very hot. Maybe just put your hand into boiling water and it won't be particularly hot. Therefore, at present, cooking in Tibet and Qinghai-Tibet Plateau requires the use of pressure cookers.

At standard atmospheric pressure, the boiling point of water is 100 degrees Celsius, which means that 100 degrees Celsius can be transferred. The temperature gives the food enough cooking. On the plateau, it is impossible to transfer the high heat needed for heating to food, which is the significance of pressure cooker on the plateau. And the lower the pressure, the lower the power consumption. Conversely, the higher the pressure, the higher the boiling point. The pressure in the pressure cooker is higher than the standard atmospheric pressure, so it is easy to cook.