How to mince ginger
When you want the flavor of ginger to permeate a a sauté , stir-fry, sauce or braise, mince it. For the most ginger flavor, mince it finely and add it toward the end of cooking. Cooking ginger longer mellows its flavor.
We usually start with what we call a "thumb" -- a piece of ginger roughly the size and shape of your thumb. To make the thumb easier to peel, start by cutting off any small protruding parts. You can peel and mince these separately.
We like to peel ginger with a spoon. Because a spoon is dull, it easily takes off the soft skin and leaves most of the aromatic flesh behind.
Slice the peeled thumb lengthwise into planks, thick or thin depending on how fine you want your mince to be. After you slice away one or two planks, roll the thumb over on the flat side for more stability.
Stack the planks and slice them lengthwise into matchsticks.
Now just gather the matchsticks together, rotate them 90 degrees, and slice them crosswise to complete the mince. For a finer mince, just run your knife across the pile a few times, chopping as you go.