Lamb chop with fermented bean curd

I like the flavor of fermented bean curd, so rich, so flavorful, and it is so nutritious, especially the one that is soaked in red yeast rice sauce, which has a de-greasing effect.

1. Mash bean curd with a little red sauce, spread on both sides of lamb chops, lay on a rack and dry in the fridge for half day.

2. Bake at 220˚C for 15-20 minutes.