1. Rinse goose palms well and drain; Marinate in seasoning (1) for 45 minutes.
2. Soak dried shiitake mushrooms in water until soft, remove, and drain; Cut off stems; Stir well with seasoning (3); Leave it for 15 minutes.
3. Rinse bok choy and soak in water for 30 minutes; Rinse and slice ginger; Rinse and cut spring onion into sections.
4. Heat a wok and then add 2 cups of oil; Heat it up over a high heat and then turn to a medium heat; Slowly slide in goose palms and deep-fry until lightl