4 fresh ginseng roots, 1 tea-spoonful of salt and 1 cup of water Cladding for frying : 4 table-spoonfuls of powdered glutinous rice, 2 table-spoonfuls of powdered starch, small amount of salt, 6 table-spoonfuls of water and 1½ cup of salad oil.   1. Trim off minor forks from ginseng roots. Slice the major parts of the roots at a slant to a length of 6 to 7 cm each.     2. Add a tea-spoonful of salt to water, wait until the salt is dissolved and immerse the slices in the salty water. Take out slices and wipe off water.     3. Mix the powdered glutinous rice and powdered starch, and add about the same volume of water. Mix thoroughly to make a mushy solution. Add a small amount of salt to make cladding. Powdered glutinous rice can be prepared in advance and kept in a freezer for later use in various cooking. Immerse glutinous rice in water for about 3 hours, take out the rice with a wicker basket and wait until water is drained sufficiently. Add a small amount of salt and grind together to make fine powder.     4. Put oil in a frying pan and heat until the oil temperature reaches 170℃. Then, put the fresh ginseng roots, clad with flour mix 3 above, 3 to 5 pieces at a time, in the pan to fry. Put a small batch of flour mix into the hot oil and see if it submerges halfway and then surfaces. If it surfaces, the temperature of the oil is deemed proper.     5. Place the fried ginseng roots on paper napkin to let the paper absorb oil before serving.

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