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家常烧是川味烧菜中常见的一种方法，因成菜色泽红亮、咸鲜微辣、乡土风味浓郁而备受人们的喜爱。但采用传统的方法烹制家常烧菜肴，所用调味料繁多，操作程序也较为复杂，难以做到每道菜口味一致，也不利于提高上菜速度。笔者受《四川烹饪》今年第８期《特制红汤的制法》一文
Home burning is a common method of Sichuan cuisine. Due to its bright red color, salty spicy flavor and rich local flavor, it is popular among people. However, the traditional method of cooking home-cooked dishes, the seasoning used by many, the operating procedures are more complex, it is difficult to achieve the same taste of each dish, nor is it conducive to improving the service speed. The author of “Sichuan cuisine” this year No. 8 “special red soup system” a text