上次买五花肉时买的很大快，所以用了一半来焖笋干，特意留下块隔沙肉来做这个菜。
材料：五花肉、南瓜、生粉、牙签
调味料：南乳、蚝油、砂糖
做法：
1。把南乳、蚝油、砂糖混合搅拌匀，五花肉切成长条薄片，加入一拌匀的南乳酱腌2小时左右。
2。南瓜切成条状。待用。
3。将五花肉包入南瓜条卷起，用牙签固定。粘上生粉，放油锅炸至金黄捞起即可。
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