Ingredients: 1 soft-shell turtle, 8 dried shiitake mushrooms, 1 spring bamboo shoot, 10 wolfberries, 10 red dates, 2 spoons of salt, 2 spoons of cooking wine, 1500 ml of purified water, 4 green onion segments, and 4 ginger slices.

Cut the turtle into pieces and soak for 3 hours.

Boil a pot of water, add scallions, ginger slices, cooking wine, and turtle pieces, and cook for 5 minutes.

Soak wolfberry and dried shiitake mushrooms, wash red dates, blanch winter bamboo shoots and cut into pieces.

Put the soft-shell turtle pieces into the rice cooker pot together with the green onions, ginger slices and shiitake mushrooms.

Ingredients: 1 soft-shell turtle, 8 dried shiitake mushrooms, 1 spring bamboo shoot, 10 wolfberries, 10 red dates, 2 spoons of salt, 2 spoons of cooking wine, 1500 ml of purified water, 4 green onion segments, and 4 ginger slices.

1. Cut the soft-shell turtle into pieces and soak for 3 hours.

Boil a pot of water, add scallions and ginger slices, 2 tablespoons of cooking wine, and turtle pieces, and cook for 5 minutes to remove the fishy smell.

2. Soak wolfberry and dried shiitake mushrooms, wash red dates, blanch winter bamboo shoots in advance and cut into pieces.

3. Put the soft-shell turtle chunks, scallions, ginger slices, and shiitake mushrooms into the rice cooker pot, and add purified water to cover the soft-shell turtle chunks.

4. Start the soup-making function, which takes 90 minutes.

5. When the time is up, add the bamboo shoots and start the soup making function again. After the soup making is completed, add the red dates and wolfberry.

6. Add salt to taste, simmer for a final 20 minutes, and then take it out of the pot.