Generally speaking, it is best not to peel ginger, and the overall effect of ginger cannot be exerted after peeling; In fact, when cooking fish, the ginger is put too early, and the protein in the fish body extract will affect the deodorization effect of ginger. When the fish extract is slightly acidic, adding ginger is the best way to remove fishy smell. Therefore, when cooking fish, ginger should be added after the protein of the fish is solidified, so that ginger can play the role of removing fishy smell and increasing freshness.