2. The specific method is as follows: Cleaning: clean all the ingredients. The common lettuce in pickles in Northeast China are cucumber, lettuce, radish, some seasonal wild vegetables, as well as pepper, garlic and shallots. Cooking: The common cooked food dishes in Northeast pickles are spinach, eggplant and potatoes. Spinach needs to be blanched, eggplant and potatoes can be steamed together, eggplant, potatoes and rice can be steamed together, eggplant can be steamed for 20 minutes, potatoes and rice can be steamed for 40 minutes, and the steaming time of potatoes should be based on the size of potatoes until the potatoes are raw; Fried sauce: put oil in the pot. When the oil is hot, directly knock in the eggs and spread them out with chopsticks until the egg liquid is solidified. Add a little water to dilute the sauce, pour it into the eggs, stir well and stir-fry for three to five minutes. The ingredients can be eaten.