烩 refers to a cooking method where ingredients are stir-fried briefly then braised in sauce or broth until the liquid reduces. Common in 烩饭 (rice cooked with braised toppings) and 烩面 (braised noodle soup).
Fire radical on the left fixes the cooking action: 烩 is a wet-heat technique done over flame. The same radical drives the cooking family - 炒 stir-fry, 烤 roast, 煮 boil, 烧 braise.
Right side supplies sound and a clever semantic hint: huì matches huì exactly, and the meaning 'to gather together' captures what 烩 cooking does - multiple ingredients meeting in one pot to simmer in sauce. The traditional form 燴 used the fuller 會.
